Use a stand mixer with dough hook attachment on low speed to combine flour, sugar, yeast and salt. Add warm water and oil. Mix for 5-7 minutes or until smooth and elastic. Transfer to a lightly oiled bowl. Cover. Set aside for 1 ½ hours or until dough doubles in size.

Cook spinach in a large saucepan of boiling water for 30 seconds or until just wilted. Drain. Refresh under cold running water. Use clean hands to squeeze excess liquid from spinach. Chop. Combine with cream cheese, sour cream and soup mix in a bowl. Season.

Line 2 large baking trays with baking paper. Knead dough briefly. Divide into 23 portions (20g each). Roll into balls. Place on trays, about 7cm apart. Cover with oiled plastic wrap. Set aside for 30 minutes or until risen slightly. Preheat oven to 200C/180C fan forced.

Remove wrap. Bake balls for 12 minutes or until light golden. Set aside on trays for 5 minutes. Cut 1cm off top of each roll. Use finger or a small knife to remove bread inside, leaving a thin shell. Use picture as a guide to arrange cobs on a lined baking tray in a tree shape.

Spoon spinach mixture into a piping bag fitted with a plain nozzle. Pipe into each cob.

Combine mozzarella and parmesan in a bowl. Scatter over and around cobs where they touch. Bake for 15 minutes or until spinach mixture is warmed through and cheese is golden.

Meanwhile, line a baking tray with baking paper. Place prosciutto in a single layer on prepared tray. Bake, turning halfway through, for 12-15 minutes or until golden and crisp. Tear each slice into 6 shards.

Stick a shard into each cob. Top with parsley and thyme to serve.